I have a confession to make; I’ve never had tofu. As a formerly picky eater, it always kind of scared me.
In an effort to cook new foods this year — which isn’t really a goal or resolution, just something I want to do on occasion — I figured why not start off 2016 with something I haven’t had before? Honestly, tofu doesn’t really taste bad; in fact, it doesn’t really taste like anything.
Whether you’re trying to eat better, cut back on meat or try new foods, this sweet and sour tofu recipe is a great starting point. It’s a modified version of my mom’s sweet and sour chicken recipe, which I grew up eating.
The sweet and sour sauce tastes so good it completely overpowers the tofu. By crisping the tofu first, it gives it a chicken-like texture. Basically, you can’t tell that it’s healthy — or vegan.
- 1 package extra firm tofu
- 1/3 cup + 3 Tbsp. cornstarch
- 2 Tbsp. coconut oil*
- 1 can pineapple chunks
- 2 large bell peppers cut into pieces
- 1/2 cup pineapple juice (reserved from can)
- 1/4 cup apple cider vinegar
- 1 Tbsp. soy sauce
- 1/3 cup agave nectar
- Drain tofu completely and cut into chunks. Combine 1/3 cup cornstarch and tofu chunks in a large Ziploc bag and toss to coat evenly.
- Heat coconut oil in a large skillet over medium heat. Cook the tofu in batches until crispy and heated through on all sides. Drain on paper towel-lined plate and set aside.
- Place pineapple chunks and bell pepper pieces into the skillet. Cover and simmer on medium heat for five minutes.
- Whisk together pineapple juice, apple cider vinegar, soy sauce, agave nectar, and remaining cornstarch. Add to skillet and stir until smooth and thickened.
- Return tofu to the skillet and stir everything together to heat through.
- Serve with steamed brown rice and broccoli.
Coconut oil starts to smoke above 350 degrees. I didn’t know this and my house quickly filled with smoke while cooking. You can substitute peanut oil for coconut oil since it has a higher smoking temperature.
Nutrition information (per serving)
- 290 calories
- 12 g fat
- 38 g carbs
- 3.8 g fiber
- 30 g sugar
- 11 g protein
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